Learn how to make your own lattice pie crust and fill it with a simple, unique medley of fresh blueberries and basil folded into whipped cream and honey goat cheese. Creamy, fruity, and tangy at the same time, this summertime pie has it all.

Recipe Summary

prep:
40 mins
cook:
1 hr 10 mins
additional:
3 hrs
total:
4 hrs 50 mins
Servings:
10
Yield:
1 double-crust pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour flour, sugar, and 1 teaspoon salt into the bowl of a food processor and pulse a few times to combine. Add cold butter cubes and pulse a few more times. Keep the processor running; add water, 1 tablespoon at a time, until a dough forms.

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  • Turn the dough out on a lightly floured surface and pat together into 2 flat rounds. Wrap each in plastic wrap and chill for at least 1 hour, or overnight.

  • Place a foil-lined baking sheet in the oven and preheat to 425 degrees F (220 degrees C).

  • Lightly beat 1 egg and heavy cream together in a small bowl. Mix brown sugar, cornstarch, and remaining 1/4 teaspoon salt together in a large bowl. Add blueberries, goat cheese, and basil, along with the heavy cream mixture, and toss gently to combine. Set aside.

  • Roll out one of the dough rounds into a 12-inch circle and place in a deep-dish pie plate. Spoon the blueberry filling over the crust. Chill until it's time to arrange the lattice top.

  • Roll out the second dough half and cut into eight 1-inch-thick strips. Arrange on top of the blueberry pie in a lattice pattern and crimp together with the bottom crust. Whisk the second egg together with a splash of water and brush over the top of the crust. Sprinkle with sanding sugar.

  • Bake the pie on the preheated foil-lined baking sheet for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C), and bake for an additional 20 minutes. Lightly cover the top with foil to prevent browning and bake until golden brown on top and bubbling in the center, 30 to 40 minutes more.

  • Remove pie from the baking sheet and cool on a wire rack for at least 2 hours before slicing and serving.

Nutrition Facts

460 calories; protein 7g; carbohydrates 55.6g; fat 24.3g; cholesterol 99.7mg; sodium 350.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
05/26/2019
Great texture with a really fun flavor. The way the brown sugar blueberries and basil combine is pretty amazing. They all complement each other nicely. For those curious about the basil I found it doesn t come through very strongly at all rather provides a nice brightness to the overall flavor. Read More
(3)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/26/2019
Great texture with a really fun flavor. The way the brown sugar blueberries and basil combine is pretty amazing. They all complement each other nicely. For those curious about the basil I found it doesn t come through very strongly at all rather provides a nice brightness to the overall flavor. Read More
(3)
Rating: 5 stars
08/05/2019
This is really delicious. I didn't buy heavy cream for it but used half & half as I had it in the house. I also used lemon goat cheese as honey goat cheese was not available to me. For the crust I used Kerry Gold butter from Ireland which is excellent for baking. This is a truly wonderful pie! Read More
Rating: 5 stars
04/03/2020
I do not like pie but I am a big fan of this one. Mostly because its not insanely sweet. I have made it twice. Next time I will add lemon zest to the mixture. I really think that would be a fantastic addition. Read More
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Rating: 3 stars
06/23/2020
6.22.20... https://www.allrecipes.com/recipe/273524/blueberry-goat-cheese-and-basil-pie/... I don't mind putting time in but this wasn't worth the steps. I subbed the goat cheese with a plain whole milk yogurt & cream cheese combination. Biggest issue with this is using six cups of berries. Four cups of berries are good for a deepdish pie. Six cups & you're asking for disaster. I made a little more crust & used a ten inch quiche dish. Perfect fit. The basil was barely detectable; fine. Any creaminess is lost in all those berries. 'Short on sweet but I did enjoy the small amount of sugar in the crust. Read More
Rating: 5 stars
05/27/2019
I absolutely had to make this after watching Elise's video on Instagram. I mean blueberries and goat cheese in a pie?! Def had my attention. I made the recipe exactly as written except for using 3/4 cup of the honey goat cheese. I did think about adding about a teaspoon of lemon but decided not to. I'm glad I didn't because it certainly wasn't needed and it may have over powered the amazing flavor of the fresh basil which was so clever! It is what makes this pie so unique while adding to the freshness of the blueberries. I love love this pie! Thank you Elise! Love your videos sweetie. Keep'em coming! Read More
Rating: 5 stars
05/27/2019
Haven t tried it yet but it smells so good!???? Read More
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Rating: 5 stars
03/16/2021
I found this pie to be absolutely intriguing and delicious! I brought it to work a year ago and my coworkers have begging me to make it again. Read More